Braised Lamb Shanks
Braised Lamb Shanks - fall-off-the-bone tender lamb shanks oven-braised in a rich, deeply flavored red wine sauce. A restaurant-quality family dinner at a fraction of the cost you'd pay at expensive restaurants. Hearty, delicious, and very satisfying!
- Prep time
- 15 min
- Cook time
- 2 hr 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 lamb shanks (, fat trimmed off)
- salt and pepper to taste
- 2 tablespoons (28ml) cooking oil
- 1 large onion (, diced )
- 1 large carrot (, peeled and diced)
- 2 large celery stalk (, chopped (about ½ cup) )
- 1 tablespoon (8g) minced garlic
- 3 teaspoons (2.4g) minced thyme
- 2 teaspoons (2.24g) minced rosemary
- 2 bay leaves
- 2 tablespoons (32g) tomato paste
- 1 cup (235ml) dry red wine (, substitute with extra beef broth)
- 2 -3 cups (500ml-750ml) beef broth or water
- 1 tablespoon (17g) Worcestershire sauce
- 1-2 teaspoons (2g-4g) beef bouillon powder (optional)
- salt and pepper to taste
Instructions
- 1
Preheat oven at 350 F. Season shanks with salt and pepper. Set aside.
- 2
In a large cast iron or dutch oven, heat the oil over medium-high heat. Sear the shanks in the hot oil, turning to brown all sides. Remove and set aside.
- 3
Add onion, carrot, and celery to the same pan and cook, stirring frequently until onions are wilted and lightly browned.
- 4
Stir in garlic, thyme, rosemary, bay leaf and tomato paste and continue cooking for about a minute or 2.
- 5
Pour in wine and stock, followed by worcestershire sauce and bouillon powder. Lightly season with salt and pepper. Remember you can adjust salt as you go halfway through cooking.
- 6
Return lamb shanks back to the pot, bring to a boil, then cover with lid and place in the oven. Allow to braise slowly for 2-3 hours until the lamb is soft and succulent. Check on the lamb shanks once or twice adding more stock, if needed.
- 7
Turn oven off, remove and serve.